Roasted pumpkin soup

There is something beautiful about the simplicity of this pumpkin soup. The taste is just pure pumpkin. I love this soup because even if you don’t like pumpkins much, it just makes the pumpkin to be amazingly delicious. There aren’t a lot of ingredients that end up “hiding” the pumpkin flavour, the point of it all is to let the pumpkin be the center of attention. There are so many things one can do with pumpkin, but soup is definitely somewhere on top of the list.

Ingredients

• Pumpkin: For this recipe, you may use whatever pumpkin you have available, from squash to butternut.
• Cream: You may or may not use the cream; the soup is still great without it. I use as little as possible, just to elevate it a bit. It is not cream of pumpkin soup, therefore if you don’t have the cream, you still have good soup, actually a very good one.
• Vegetable stock: When I don’t have vegetable stock, I use store-bought powder stock (Vegeta) and add water instead. The vegetable stock makes a difference, but the soup still tastes good even if you don’t use liquid vegetable stock.

To roast or not to roast

For this soup, the pumpkin is roasted because not only does it make things easier, but it also makes the soup tastes better. Unlike cooking, you do not add any water to the pumpkin. Therefore, the roasting does not take any flavour, but instead enhances the flavour.